• Title/Summary/Keyword: water bag

검색결과 234건 처리시간 0.029초

이족의 전통문양을 활용한 가방디자인 개발 연구: 패브릭 패턴 디자인을 중심으로 (The Development of a Bag Design Using the Yi Tribe's Traditional Patterns: Focusing on the Fabric Pattern Design)

  • 이목결;조진숙
    • 패션비즈니스
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    • 제19권2호
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    • pp.149-170
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    • 2015
  • The purpose of this study is to link the Yi tribe's traditional patterns to bag design. Yi tribe is a minor ethic group in China, whose traditional pattern has a high artistic value in that its shapes are diverse and each one has peculiar elegance. Traditional patterns are also indicative of spiritual dept or symbolic stories, rather than being indicative of simple formative beauty. Thus, reorganizing these patterns and applying them artistically to design- in terms of resource utilization- would be significant. Out of all of the Yi tribe's traditional patterns, the cherry blossom_(马樱花), water wave_(水波), sky father and earth mother_(天父地母), pomegranate blossom, triangle, sheep' horn, wisteria vine_(藤条), square and diaper_(四角菱形) and the zigzag_(曲折) patterns were chosen for use during the development of a bag design. This study is based upon document study, including research papers and internet web sites, the point of which was to investigate the form of the traditional patterns, and the creative design process. The design procedure includes these sub-processes: selection, arrangement and color-scheme. In the selection process, the form of the pattern was edited using Adobe Photoshop. The pattern was freely arranged to reflect various emotions. In terms of the color-scheme of the patterns, the colors used by Henri Matisse(1869-1954) in his work were selected and adapted when dyeing the patterns. Subsequently, the final design resulting from these design development processes was applied to the actual production of the bag by using canvas fabric and leather, after which the bag image was proposed using computer simulation. In conclusion, six bag designs were created using traditional patterns from the Yi tribe. Through the processes explained above, this study confirmed that traditional patterns could be widely applied as design motifs and that more sophisticated, modern, and creative designs could be developed based on traditional patterns.

보리차 및 옥수수차 제조에 따른 음용수 중 일부 금속들의 제거 (Removal of Some Metals in Drinking Water by Preparing Barley or Corn Tea)

  • 이수형;박송자;김희갑
    • Environmental Analysis Health and Toxicology
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    • 제16권1호
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    • pp.35-41
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    • 2001
  • Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

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펄라이트재배에서의 급액관리의 priority 설정 (Priority Determination in Nutrient Solution Management in Perlite Culture)

  • 김영식
    • 한국산학기술학회논문지
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    • 제5권1호
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    • pp.7-12
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    • 2004
  • 급액관리에 관련된 단계를 4단계로 나누었으며, 각 단계별 수분 이동 저항을 규명하고, 단계 중에서 급액 상황에 따라 관련 인자의 priority를 설정함으로써 펄라이트 자루재배할 경우 율속인자 중심의 적정 급액관리 기준을 제안하였다. 특히, 급액관리의 가장 중요한 율속인자인 뿌리까지의 수분도달거리를 최소한으로 하여 필요한 수분을 공급하는 과정과 역사성을 부여한 뿌리발달 조장이 가장 중요한 것으로 판명되었다.

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전분 분해효소 첨가와 종이봉지를 이용한 식혜의 제조 방법 (Preparation of Shikhae with Starch Hydrolysing Enzymes/Malt Mixture in Tea-bag)

  • 육철;황윤희;백운화;박관화
    • 한국식품과학회지
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    • 제22권3호
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    • pp.296-299
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    • 1990
  • 제조방법이 간편하고 감미도가 높은 새로운 식혜 제조 방법을 개발하였다. 역가가 높은 엿기름만을 분획하여 Tea-bag$(16{\times}20cm)$에 넣어 엿기름 추출공정을 간편하게 하였으며 여기에 ${\alpha}-amylase$, glucoamylase, glucoisomerase를 첨가하여 쌀 전분의 분해를 촉진시켜 단맛이 강한 단당류로 분해되도록 하였다. 식혜의 제조는 엿기름과 효소를 넣은 Tea-bag을 물로 추출한 후 여기에 고두밥을 넣어 당화시켰다. 재래식 방법에 의하여 만든 식혜의 당 조성은 fructose 1.8%, glucose 7.5%, maltose 49.5%, DP3 8.6% 그리고 DP4 이상이 32.5%이었으나 본 연구에서 개발된 방법에 의하여 제조한 식혜는 fructose 6.7%, glucose 89.0%, maltose 1.9%, DP3 0.9% 그리고 DP4 이상이 1.6%로 나타나 쌀 전분의 대부분이 단당류로 분해가 되어 설탕 첨가없이도 감미가 높은 식혜를 제조할 수 있었다.

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시판중인 과대지의 이화학적 특성 (Properties of commercial fruit bagging paper)

  • 김강재;변종상;김대근;엄태진
    • 한국펄프종이공학회:학술대회논문집
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    • 한국펄프종이공학회 2006년도 추계학술발표논문집
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    • pp.193-199
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    • 2006
  • Fruit bagging paper is used for protecting of fruits from insect and/or microorganisms. Generally, fruit bagging paper controled light, temperature and humidity and then it is used for good fruit color, size and taste. The physical properties of conventional(domestic and abroad) fruiting bag and wrapping paper were analyzed and compared to each other. And also, the optical properties of conventional(domestic and abroad) fruiting bag and wrapping paper were analyzed and compared to each other. The chemical additives and residual herbicide in conventional fruiting bag and wrapping paper were analyzed and compared to each other. The analyzed data was bench marked for developing water repelling paper and embossing paper.

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백의 유체역학적 힘과 공기의 압축성 효과 (Effects of Air Compressibility on the Hydrodynamic Forces of a Bag)

  • 이경중
    • 대한조선학회논문집
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    • 제30권3호
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    • pp.51-61
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    • 1993
  • 공기가 차 있는 백이 물에 부분적으로 잠겨서 동요할 때, 유체역학적 문제의 정식화가 Lee(1992)에 의해서 이루어졌으며, 선형항에 대한 계산방법이 주어졌다. 그러나 그의 정식화과정에서는 백내의 압력을 일정하다고 가정하여 공기의 압축성 효과가 무시되었다. 본 논문에서는 공기의 압축성을 고려하여 이 문제를 다시 정식화하였다. 이때 공기의 압축과정은 정역학 문제시에는 등온과정, 동역학 문제시에는 단열과정으로 가정하였다. 또한 정역학 계산시 문제가 되었던 평형상태의 안정성이 다루어졌다. 수치계산을 통하여 강체의 경우, 일정 압력, 변동 압력의 경우에 대한 비교검토가 이루어졌다.

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THE INFLUENCE OF SELECTED CHEMICAL TREATMENTS ON THE RUMINAL DEGRADATION AND SUBSEQUENT INTESTINAL DIGESTION OF CEREAL STRAW

  • Wanapat, M.;Varvikko, T.;Vanhatalo, A.
    • Asian-Australasian Journal of Animal Sciences
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    • 제3권2호
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    • pp.75-83
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    • 1990
  • An experiment was conducted with three ruminally and intestinally cannulated non-lactating cows of Finnish Ayrshire breed, to assess the ruminal degradation characteristics of oat (Avena sativa), rye (Secale cereale) and rice (Oryza sativa) straw by the nylon bag technique, and the subsequent post-ruminal degradation of their rumen-undegraded residues by using the mobile bag technique, respectively. The straw samples were untreated or treated with aqueous $NH_3$ or with urea solution in cold or hot water. The untreated straw samples were milled or chopped, and the treated straw samples were chopped. The constant values a, b, and c were computed according to the exponential equation, where a = intercept of degradation curve at time 0, b = potentially degradable material, c = rate of degradation of band (a+b) = maximum potential degradability (asymptote). It was found that nitrogen contents of chemically treated straw were markedly increased by both $NH_3$ and urea treatments. Milling the samples attributed to a remarkable loss at 0 h incubation time as compared to chopping of the respective samples. However, chemical treatment markedly improved the b value and the subsequent (a+b) values for dry matter, organic matter, neutral-detergent fiber, and acid-detergent fiber of the samples. Furthermore, temperature of the water used in the urea solutions was considered essential, since urea in hot water rather than in cold water seemed to enhance the overall degradability. The disappearance of rumen-incubated straw residues from the mobile bags ranged from 4.5 to 9.6% for the parameters measured. On average, the OM disappearance from bags was clearly higher for the residues of urea treated straw compared to those of ammonia treated straw, but the disappearance of NDF tended, however, to be higher on the ammonia treatment.

냉요법 적용방법에 따른 냉요법 효과에 관한 연구-건강한 성인 여성에서 스폰지 목욕방법을 중심으로 (A Study on the Effect of Cold Application Using a Sponge Bath in Healthy Adults)

  • 정현숙;강규숙;황애란
    • 대한간호
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    • 제28권3호
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    • pp.68-82
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    • 1989
  • This study was a quasi-experimental research study to test the characteristics of temperature regulation according to sponge bath methods of cold application. Thirteen volunteers were selected from among nursing college students according to an established criteria using a purposive sampling technique. Four different cold application methods were used: $\circled1$ tepid water sponge bath at $28^{\circ}C$, $\circled2$ 20% alcohol sponge bath at $28^{\circ}C$, $\circled3$ 40% alcohol sponge bath at $28^{\circ}C$ and $\circled4$ tepid water sponge bath at 28$^{\circ}$C plus an ice bag to the head. Changes in rectal temperature, mean skin temperature, mean body temperature, heat content change and thermal discomfort during the cold application were measured at 5 minute intervals over a 120 minute period. The data collection period was from Dec. 20, 1988 to Feb. 3, 1989. The data were analyzed using descriptive statistics, simple regression, ANOVA, Duncan's multiple range test and Pearson correlation coefficient using the SPSS-X Program. The results of the study are summarized as follows. Five general hypothesis were tested. Hypothesis 1 that "Change in heat content will be decreased for each cold application method according to the cold application time" was rejected. (tepid water sponge bath: after 10 minutes of cold application, 20% alcohol sponge bath: after 25 minutes of cold application: 40% alcohol sponge bath: after 45 minutes of cold application, tepid water sponge bath plus an ice bag to the head: after 80 minutes of cold application) Hypothesis 2 that "Thermal discomfort will be changed for each cold application method according to the cold application time" was rejected after 5minutes of cold application. Hypothesis 3 that "Change in heat content will differ among the cold application methods" was accepted except 0~5, 0~10, 0~65, 0~105 and 0~120 minute. This difference showed significance only between sponge bath methods and tepid water sponge bath plus an ice bag to the head. Hypothesis 4 that "Thermal discomfort will differ among the cold application methods" was accepted at 15, 20, 35, 45, 75, 80, 90, 95, 100, 105, 110, 115 and 120 minute of cold application time. This difference showed significance only between sponge bath methods and tepid water sponge bath plus an ice bag to the head. Hypothesis 5 that "The higher the change in heat content, the higher the thermal discomfort during the cold application time" was accepted for between 10~60 and 75 minute of cold application. In conclusion, this study showed that in sponge bath at $28^{\circ}C$, 10~80 minute was a effective cold application time in the view of heat loss through the skin. Concerning the effects of evaporation and thermal discomfort, it was found that there was no difference with regard to the solutions; tepid water sponge bath; 20% alcohol sponge bath or 40% alcohol sponge bath at a $28^{\circ}C$ controlled solution temperature. So it was thought that the type of solution itself did not have a big influence on the heat loss through skin. The combined effect of sponge bath with an ice bag to the head showed a significant difference and also showed a slight increase in thermal discomfort. On the basis of this research it can be concluded that cold application, for example, an ice bag to the head during a tepid water sponge bath is a good method as it increase heat loss through conduction, although fit can also cause a slight increase in thermal discomfort. The correlation between changes in heat content and thermal discomfort were not high. So factors other than change in heat content are considered to have an effect on the cognition of thermal discomfort.

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